Potato Waffles with Creamy Cabbage Slaw
Potato Waffles with creamy cabbage slaw - Crisp potato waffles served with a creamy slaw are a real treat.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 227.2 μg | (379 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 600 grams Green cabbage
- salt
- 1 red onion
- 1 yellow Bell pepper
- 1 kilogram starchy potatoes
- 4 eggs
- 8 Tbsps quick cooking Oats (60 grams)
- peppers
- 200 grams Yogurt (low-fat)
- 2 Tbsps Orange juice
- 2 Tbsps olive oil
- ¼ tsp Red pepper flakes
- 1 pinch sugar
- 3 Tbsps Canola oil
Preparation steps
For the salad, cut the cabbage into quarters, remove the stalk and cut the cabbage into thin strips. Mix with some salt and let stand for about 30 minutes.
Meanwhile, peel and finely dice the onion. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small dice.
For the waffles, peel, rinse and finely grate the potatoes and transfer to a bowl with the eggs and oats, season with salt and pepper.
Rinse the cabbage under cold running water, drain well. Mix together the yogurt, orange juice, olive oil, red pepper flakes and sugar, season with salt and pepper. Add the cabbage and bell pepper, toss well and let stand 20 minutes.
Preheat the oven to 80°C (approximately 175°F).
Meanwhile, heat the waffle iron and brush with rapeseed oil. Prepare the waffles according to manufacturers' directions until golden brown, using about 3 tablespoons of the potato mixture per waffle. Remove and keep warm in the oven while you prepare the remaining waffles. Divide the waffles and the cabbage salad among 4 plates and serve.
